Ingredients
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2 quantities of steamed White Rice
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For the Pork Soboro 1st colour)
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2 tbsp Sesame Oil
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10½ oz (300 g) minced (ground) Pork
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2.5 cm (1 inch) cube of root Ginger
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2 fl oz/¼ cup (50 ml) Sake
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2 fl oz/¼ cup (50 ml) Mirin
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3½ fl oz/scant ½ cup (100 ml) Soy Sauce
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2 tsp Caster Sugar
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For the Scrambled Eggs (2nd colour)
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1 tbsp Sunflower Oil
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2 Egg
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1 tsp Soy Sauce
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pinch of Sea Salt
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1 tbsp Caster Sugar
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For the green Vegetable and Red Ginger 3rd and 4th colours)
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1¾ oz (50 g) Mangetout
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1¾ oz (50 g) Red Pickled Ginger
Directions
A festive rice dish, Soboro Gohan is easy to make and looks great. Soboro refers to minced (ground) pork or chicken which is slow cooked in soy sauce, ginger, sugar and sake until most of the liquid has evaporated, so it is strongly flavoured and a perfect topping for rice. This rice is normally made with three different coloured toppings but I have been greedy and added a fourth. All elements of this dish can be prepared in advance and put together just before serving.
Steps
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1
Done
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Cook the white rice. Keep it warm. |
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2
Done
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To prepare the pork soboro, heat the sesame oil in a pan, add the rest of the pork soboro ingredients and simmer for 20-30 minutes until most of the liquid has evaporated. Take off the heat and let it cool down to room temperature. |
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3
Done
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While the meat is cooking, prepare the scrambled eggs. Heat the sunflower oil in a non-stick frying pan (skillet). Mix all the other ingredients together in a bowl, add to the pan and scramble the egg mixture until thoroughly cooked but still retaining some moisture. Turn off the heat, transfer the scrambled egg to a chopping (cutting) board and chop very finely. Place in a sealable container and set aside. |
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4
Done
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Cook the mangetout for 30 seconds in salted boiling water, remove from the pan and plunge into chilled water. Drain, pat dry and slice finely on the diagonal. Place in an airtight container and refrigerate until needed. Drain the red pickled ginger strands from its pickling vinegar. |
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5
Done
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The rice can be served hot or at room temperature. For hot soboro rice, re-heat all the ingredients, except the mangetout and pickled ginger, in a microwave. |
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6
Done
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To serve, wet a wooden spoon with water and use it to spread out the steamed rice evenly in a serving bowl; the rice should cover the surface of the bowl with a layer about 3-5 cm (1¼-2 inches) deep. Spread a thin layer of the pork soboro mixture over one half of the rice. Scatter the slices of mangetout alongside the pork mixture, forming a neat line about 2 cm (¾ inch) wide. Make another neat line by the mangetout using the red pickled ginger. |
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7
Done
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Finally, add the scrambled eggs to the remaining rice surface. For a lovely presentation, there should not be any cross over of ingredients among the 4 areas but the entire rice surface should be covered by the ingredients. Serve. |
